Lemon and Blackberry Ginger Balsamic Muffins

Ingredients

• 1 cup TAO Lemon Pressato Olive Oil

• 1 1/2 cup sugar

• 4 large eggs

• 1 1/2 teaspoon TAO Blackberry Ginger Balsamic Vinegar

• 3 cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 cup buttermilk

• 1 cup blackberries (fresh or frozen)

• 1 tablespoon sugar (for sprinkling)

Directions

1. Oil 12 muffin cups or line them with paper muffin liners.

2. In a large mixing bowl with an electric hand-held mixer on medium setting, blend the Lemon Pressato Olive Oil and sugar; add eggs (one at a time), beating after each addition. Blend in Olivia's Blackberry balsamic.

3. In a separate bowl, stir the flour, baking powder, baking soda, and salt.

4. With a wooden spoon, stir the flour mixture into oil/sugar mixture. Gradually stir in buttermilk until dry ingredients are moistened; do not over-mix.

5. Spoon batter into prepared muffin pan, filling each muffin cup about 2/3 full. Evenly spoon sliced blackberries onto the center of each muffin and sprinkle each with a little granulated sugar.

6. Bake muffins at 350°F for 18 to 20 minutes. Cool in pan on rack for 5 minutes. Gently turn the muffins onto the rack. Serve muffins warm.